On the pork issue, two things. First, Trichinosis. I highly recommend not looking up xray imagines of a bad infection. It's quite important to understand that in the States, hogs are technically a now adapted, invasive species. While the efforts against it have worked really well to all but eliminate it in American pork production, it needs to be noted about properly cooking pork being something from Pre-WW2. Salmonella & eggs requires a special mention as well.
The second follows on from that where the "guidelines" for cooking Pork in the States was so way over the top that everyone is just used to Pork being way over cooked. Thus anything about it being near raw is very alien to the vast majority of Americans. The USDA only changed it in 2011.
There's a whole long discussion about the way America produced a very "clean and safe" food supply starting from the 1930s onward, but there were consequences since it was about dealing with stuff at scale. There's also this little issue that Americans have been shipping everything wherever they can for over 200 years, so it's very hard to isolate out pathogens.
"Europoor". Gotta remember the "poor" part of the insult.
